Traeger Banana Cake

This Traeger Banana Coffee Cake is features a cinnamon sugar swirl in the center and a sweet streusel on top. Drizzled with a sweet vanilla glaze, this is perfect as breakfast OR dessert!

Course Dessert

Cuisine American

Keyword banana breakfast cake, banana cake, banana coffee cake recipe, breakfast cake, dessert cake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 735kcal

Author Nicole Johnson

Ingredients

Crumb:

1 cup cold butter cubed
2 cups dark brown sugar
2 cups all-purpose flour
1 teaspoon cinnamon
1 cup oats NOT quick-cooking

Cake:

2 cups flour all-purpose
1 tablespoon baking powder
½ teaspoon salt
3 overripe bananas
½ cup salted butter softened
2 cups sugar
2 eggs
2 teaspoons vanilla
½ cup milk
½ cup sour cream

Glaze:

1 cup powdered sugar sifted
2 tablespoons cream
½ teaspoon vanilla

Instructions

Preheat your Traeger to 350°F, and spray a 9x13 inch pan well with baking spray.
Add the butter, brown sugar, flour, and cinnamon from the crumb portion of the ingredients to a mixer or mixing bowl, and mix until crumbly. Remove from mixer bowl and set aside.
In a separate bowl, combine the flour, baking powder, and salt. Set aside.
Place your bananas in the mixer. Mix until pulverized and liquified, about 1 minute. Add butter and sugar. Mix until combined for about 1-2 minutes. Next, add the eggs and vanilla and mix.
Add flour, milk, and cream. Mix.
Pour half of the batter into the baking pan. Top with half of the crumb mixture. Spread the remaining half of the batter on top. Add 1 cup of oats to the remaining crumb. Spread on top of the cake.
Bake for 50-60 minutes, or until a tester comes out with moist crumbs.
Let cool for 15 minutes and then drizzle with glaze.
Serve WARM!

Nutrition